About This Recipe
These Spinach & Feta Egg‑Stuffed Portobello Caps are a simple, savory breakfast that feels brunch-worthy. Meaty mushroom “boats” cradle garlicky sautéed spinach, creamy feta, and a jammy egg for a low-carb start that’s ready in about 20 minutes.
Ingredients
- 4 large portobello mushroom caps
- 4 large eggs
- 3 cups baby spinach
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- Kosher salt & black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- Prep mushrooms: Remove stems and gently scrape gills. Brush caps all over with 1 tablespoon olive oil; season with salt and pepper.
- Roast caps gill-side down for 8 minutes to drive off excess moisture.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 30 seconds. Add spinach and cook until just wilted; season lightly. Stir in feta.
- Flip mushrooms gill-side up. Divide the spinach–feta mixture among caps, making a small well in the center.
- Crack an egg into each cap (or beat eggs first and pour for a scramble-style filling).
- Bake 10–12 minutes, until whites are set and yolks are to your liking. Rest 2 minutes, drizzle with a little olive oil, and serve.
Keto Focus
Portobello caps replace bread for a low-carb base, while eggs, feta, and olive oil deliver satiating fats and moderate protein to keep carbs low without sacrificing flavor.
Nutrition Facts (per serving)
- Calories: 260
- Protein: 14g
- Fat: 20g
- Total Carbs: 7g
- Fiber: 2g
- Net Carbs: 5g
Tips & Variations
- Add a pinch of red pepper flakes or smoked paprika to the spinach for heat and depth.
- Swap feta with goat cheese or shredded mozzarella; for dairy-free, use dairy-free feta and finish with avocado slices.
- Want extra protein? Sprinkle cooked bacon crumbles or diced turkey sausage over the spinach before adding the egg.
- Air fryer option: pre-roast caps 5 minutes at 375°F (190°C), fill, then air fry 6–8 minutes until eggs set.
- Prevent sogginess by pre-roasting gill-side down and patting away moisture before filling.
- Serve with a simple arugula salad or a few cherry tomatoes for freshness.
Make Ahead & Storage
- Meal prep: Roast and fill the mushrooms without the eggs; refrigerate up to 2 days, then crack eggs and bake to serve.
- Leftovers: Store cooked caps in an airtight container up to 2 days. Reheat gently at 325°F (165°C) until warm; yolks will cook through.